Pan-Grilled Snapper with Orzo Pasta Salad

Ingredients

• 0.3 teaspoon pepper black divided
• 1 teaspoon dijon mustard 
• 2.5 tablespoons olive oil extravirgin
• 1 tablespoon parsley fresh chopped
• 1 tablespoon juice of lemon fresh
• 2 teaspoons orange juice 
• 1.5 cups orzo pasta (rice-shaped uncooked
• 24 ounce snapper red
• 0.5 teaspoon salt divided
• 1.5 tablespoons shallots minced

Equipment

• bowl
• frying pan
• whisk
• grill pan

Directions

1. Cook pasta according to the package directions, omitting salt and fat.
2. Drain and keep warm.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
4. Sprinkle fish evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
5. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
6. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, parsley, lemon juice, orange juice, and mustard in a small bowl, stirring well. Slowly add olive oil, stirring constantly with a whisk.
7. Drizzle the shallot mixture over pasta; toss well to coat.